About Me

I love to cook and more importantly, I like to improve the way I cook certain dishes. As such, this blog is borne out of a desire for a simple and organized way to manage the different variations of the dish that I tried.
I will be posting recipes, pictures and comments on what works for me and what don’t. Hopefully, you will enjoy your time here, and do remember to give your feedback!
Cooking is a constant evolution, a process and definitely not an end result!

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I participated in the facebook event, "Cook and Share A Pot of Curry". Hereby sharing the photo and also a simple recipe to go along.

Knowing how to cook a pot of good curry in the past is a great thing to speak about as it is not easy with so many different types of spices, ingredients and getting the right quantity alone is not an easy task.

A lot of food manufacturers have came out with curry paste with simple recipe for busy professional and starters. So now, not knowing how to cook a pot of good curry is no longer an excuse! =)

Add Chicken and stir to mix well with curry paste for approx 3 to 4 minutes

Add hot water in small portion and stir to mix well with paste. Remember to taste it, once the taste is ok (not salty), stop adding water

Add Coconut Milk slowly while stirring to mix well, now you will see that the color of the curry look like those you dine out =)

Transfer the above result to a pot

Add potatoes into pot and stir to immerse potatoes in curry

Cook in medium to low heat until potatoes and chicken are cooked, approx 30 minutes

Serve while Hot!

Good to go with Rice, or drip the curry gravy with baguette, or well-toasted white bread. It can also be an option for an International or Asian party theme.

Tips and Comments:

Do not follow the ingredients quantity from the curry paste package completely, especially for water and coconut milk. Remember to taste for the saltiness and look for the color of the curry, once it is ok, stop adding.

Before you add potatoes, the curry may not taste like curry, but not to worry, after adding potatoes, it will turn different.

Add potatoes after transfer to the pot so that the potatoes will not break down so fast due to long cooking process.

Personally, I prefer chicken wings as curry set in nicely into the mid-joint without destroying the tenderness. The con is that the meat will break off once the timing of the cooking process is too long, but if you dont mind the look of a not-so-perfect chicken wings, then why not? =)